The French Beef Burgundy Recipe

1/4 cup floor
1/2 tbs. salt
2 lbs. boneless beef chuck, cut into 1-inch cubes
1/2 tsp. pepper
2 tbs. grape seed oil
1 onion, sliced
8 button mushrooms, sliced
1/2 cup fresh parsley, minced
3 cloves garlic, minced
2 bay leaves
1.5 cup burgundy wine
1/2 cup beef broth

Combine the flour, salt and black pepper (I added a 1/4 tbs. of poultry seasoning). Dredge the beef cubes in the flour mixture and brown in the grape seed oil in a medium skillet. Place the beef and remaining ingredients into the Crock-Pit Slow cooker and mix thoroughly to combine. Cover, cook on low for 6 hours, stir occasionally every hour.

Serving recommendations:

Garlic mash potatoes (make them with touch of butter and non-fat milk). Put some of the gravy from the beef with the cooked mushrooms and onions on top of the mash potatoes.

Steamed colorful veggies like purple, orange and green cauliflower, green Brussels sprouts, carrots

Put some Italian parsley leaves for garnish.

Serve with Cabernet.

Enjoy!